Fritto misto di mare

Fritto misto di mare is an Italian dish of assorted small seafood, dusted in flour and deep-fried until crisp. It is a standard item on coastal trattorie and seafood restaurants.

What it really is

The classic platter combines small squid and cuttlefish rings, prawns or small shrimp, and often whitebait or small whole fish such as anchovies, along with slices of zucchini or other vegetables in some regions. The seafood is cleaned, patted dry, lightly coated in wheat flour, shaken to remove excess, and fried in hot oil for a short time so that the coating turns crisp and the flesh stays tender. Pieces are drained and served together on one dish.

It differs from a batter-based fritto in that the coating is a thin dusting of flour rather than a thick batter, which keeps the seafood texture visible. It is also distinct from frittura di pesce, which is usually only small fish. Ingredients and proportions vary by coast and by the day's catch.

How it's served

• Served hot and straight from the fryer, usually on a single large plate or in a paper cone
• Eaten with the fingers or a fork, with wedges of lemon to squeeze over
• Often accompanied by a simple salad or bread, and sometimes a light aioli
• Commonly shared as a starter or as the main course of a seafood meal

How to write it on the menu

• Name the seafood on the platter, for example squid, prawns and whitebait, as the mix changes with the catch
• Flag allergens: crustaceans (prawns), molluscs (squid, cuttlefish) and fish, plus wheat from the flour coating
• State whether the dish is fried in olive oil or seed oil, as many guests ask
• Mention if vegetables such as courgette are included, and whether lemon and aioli are served on the side